Ingredients
| 1 tbsp | (15 ml) | butter |
| 4 tsp | (20 ml) | minced garlic (approximately) or 4 (medium) garlic cloves |
| 1 1/2 cups | (375 ml) | tomato pasta sauce |
| pinch salt | ||
| 1/2 tsp | (2 ml) | ground pepper |
| 1 cup | (250 ml) | roasted red peppers (deli or jarred) drained and chopped |
| 3 tbsp | (45 ml) | sour cream or plain yogurt |
| 3 tbsp | (45 ml) | chopped fresh basil or 3 tsp (10 ml) dried |
| 3/4 lb | (350 g) | package cheese tortellini cooked according to packaged directions. |
Directions
- Add butter, garlic, tomato pasta sauce, salt, ground pepper, and roasted red peppers to skillet over medium-high heat and simmer for 10 to 15 minutes or until slightly thickened.
- Add sour cream and basil and stir until combined.
- Cook cheese tortellini according to package directions. Add to sauce and toss to combine.